Pan de Cristal
A delicate crust around an exceptionally open crumb.
Ingredients
| Ingredient | Amount |
|---|---|
| Water | 500 g |
| Bread Flour | 500 g |
| Instant yeast | 2.5 g |
| Table salt | 10 g |
| Olive oil | 15 g |
| Total | 1027.5 g |
Method
- 1
Mix flour, water, yeast and salt; transfer to an oiled rectangular dish. Rest 20 minutes, then perform a thorough bowl fold.
- 2
Give four sets of gentle coil folds at 20-minute intervals; after the last, leave approximately 80 minutes.
- 3
Turn onto a heavily floured surface, divide carefully into four rectangles without degassing, and rest uncovered for 2 hours.
- 4
Bake on a preheated stone at 245°C/475°F for 15 minutes, then directly on an upper rack another 13–15 minutes. Cool.